Cantonese fried rice with chicken, salted fish and bean sprouts

30 gmsalted fish, or to taste, skinned and lightly rinsed in water (see note)

100 gmchicken thigh fillets, cut into small cubes

2eggs, beaten with a pinch of salt

400 gmsteamed long-grain rice, preferably cooked the night before

½ cupthinly sliced green onions

1 cupbean sprouts, trimmed

1 tbsplight soy sauce

01

Heat half the oil in a wok over high heat. Add salted fish and stirfry for 2-3 minutes or until crisp and golden, then remove using a slotted spoon and set aside. Add chicken to wok, stirfry for 1-2 minutes or until chicken turns white, then remove using a slotted spoon and set aside. Add remaining oil, pour in egg and cook, swirling it around until just set. Add rice and stirfry, separating grains, for 2 minutes. Add salted fish, chicken and remaining ingredients, season to taste with sea salt and freshly ground black pepper, stirfry for another minute or until heated through and serve immediately.

Note One of the best salted fish is Nan Fong. It's made with
mackerel from Thailand and is available vacuum-packed in the
refrigerated section of Asian grocers.